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Wednesday, 23 November 2016

Mini Pumpkins Stuffed with vegan Chorizo and Chickpeas

These little cute pumpkins may be perfect to adorn any kitchen table or mantle piece, but come to slice them and they are quite resistant little things. These mini pumpkins known as munchkin pumpkins were very hard to slice, but I persevered and then scooped out the seeds for the garden birds.

The hollowed out mini pumpkins serve as fantastic bowls that you can take straight to the table, no washing up to do either, something that my husband appreciates as he does most of the dishes in our home.

You can stuff mini pumpkins with all manner of things, such as the vegan Spanish style chorizo, chickpeas and kale that I made. It was very nice too. One of my favourite long term food blogger extraordinaire and Queen and inspirational kick starter behind UKs Underground Supper Club scene Ms Marmite Lover aka Kerstin Rodgers has some wonderful suggestion on How to use squash and pumpkins.

Vegan Mofo prompt is Autumn Fall Traditions. I tend to make the most of small pumpkins in season, this blog post is also inspired by Thanksgiving. I had some of the vegan chorizo and chickpeas filling left over and made some puff pastry parcels. here I tried to be clever and cut out pumpkin shapes, but they were a bit of a fail aesthetically (hence not shared) but it was appreciated. I am sharing this Mini Pumpkins Stuffed with vegan Chorizo and Chickpeas with Farmersgirl Kitchen and Baking Queen Slow Cooked Challenge; .CookBlogSharehosted Hijacked By Twins andwithHealthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition.

Mini Pumpkins Stuffed with vegan Chorizo and ChickpeasServs 6IngredientsOlive oil100g vegan chorizo, homemade (see link for recipe) or shop bought, sliced1 large onion, finely sliced2 garlic, cloves1 teaspoon smoked paprika or to tasteSalt and pepper to taste1 x 400g tinned tomatoes, choppedOptional: Handful of roughly chopped kale400g tin chickpeas, drainedMethodIn a wide pan, heat the oil, then pan fry the sliced chorizo until golden on both sides. Remove with a slotted spoon ans set aside.In the same pan, add some more oil, heat through then stir in the onions and garlic until they begin to soften, stir in the spices and seasoning along with the tinned tomatoes.Cook on low heat for the tomatoes to break down and thicken, Stir in kale if using.When the kale is soft, stir in the chickpeas and pan fried chorizo and simmer for a couple of minutes, before turning of heat.When the mixture is cook, stuff into the prepared and cooked mini pumpkins (remembering not to discard the top).Bake for 20 - 30 minutes.Serve immediately.

These look beautiful - I recently had a meal at a cafe with vegan chorizo but was so busy talking I forgot to check how it tasted alone and kicked myself lately that I just ate it in a bean and tortilla stack - but it was good

I love munchkin pumpkins and your stuffed ones look so delicious, and cute! Vegan chorizo sounds great, I am impressed that it is something you can make at home too. As I am trying to eat more healthily I might well have to give it a try! Thanks form sending them in to the Slow Cooked Challenge.

I saw those munchkin pumpkins in the supermarket the other day and I was wondering what to with them - now I know! They look so cute. And no washing up - that makes them even more appealing in my eyes!

Ah these are insanely cute! How completely adorable. I love eating things out of veggie like bowls, it makes it so much more fun and enjoyable.Thank you so much for sharing your delicious mini bowls at Healthy Vegan Fridays! I'm pinning & sharing.

About Me

est. 2008 a Welsh Not For Profit Blog: showing the versatility of vegetables and fruits by sharing and creating delicious platefuls of food inspired by the many diverse 'ethnic' world cuisines from sweet to savoury!
I have over 1500 vegetarian and vegan recipes. Please explore my culinary blog space with some honest random thoughts and things thrown in too.